Pouding Chômeur with Pure Maple Sauce

Pouding Chomeur with Pure Maple Sauce

Serves	Total Time
12 to 16	52 minutes

Ingredients

2 cups maple syrup
1.5 cups light brown sugar
1.5 cups heavy cream
0.5 cup unsalted butter
1 Tbsp vanilla
0.5 tsp salt
0.5 cup unsalted butter
0.75 cup granulated sugar
2 large eggs
1.5 cups all-purpose flour
0.25 cup cornstarch
2 tsp baking powder
0.5 tsp salt
0.75 cup buttermilk
1 tsp vanilla

Cookware

1 medium saucepan
1 large mixing bowl
1 electric mixer
1 separate bowl
1 9-inch square baking dish

Instructions

Step 1

Preheat oven to 350 F.

Step 2

Combine maple syrup, light brown sugar, heavy cream, softened unsalted butter, vanilla, and salt in a medium saucepan. Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and reserve.

Step 3

In a large mixing bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until light, about 5 minutes. Add the room temperature eggs and mix until fluffy, about 2 minutes.

Step 4

In a separate bowl, mix the all-purpose flour, cornstarch, baking powder and salt until very well combined. Separately, mix the room temperature buttermilk and vanilla.

Step 5

Add half of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.

Step 6

Transfer the batter to a 9-inch square baking dish. Make sure that the dish is at least 2.5 inches high, and spread lightly to the edge.

Step 7

Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its fall. Bake for 40 to 45 minutes, or until the top is golden and completely set.